Zucchini Pancakes

11 20 205
Ingredients Minutes Calories
Prep Cook Servings
8 min 12 min 4
Zucchini Pancakes
Health Highlights


1 dash Black pepper (to taste)
1/4 cup Chives
2 medium egg Egg
1 tbsp Extra virgin olive oil (for cooking)
1 clove(s) Garlic (minced)
1 dash Kosher salt (to taste)
1/4 cup Parmesan cheese, grated
1/4 cup Parsley, fresh (chopped)
2 medium shallot(s) Shallots (finely chopped)
8 tbsp Wheat flour, whole wheat (6-8 tbsp)
2 medium Zucchini (grated)


Grate zucchini using the large holes of a cheese grater and place in a large bowl. Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper. Season with salt and pepper.

Heat a large skillet over medium heat and pour oil to cover pan. Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm. Use more oil in the skillet as needed, and continue with remaining batter.

Makes about 20 small pancakes.

Nutrition Facts

Per Portion

Calories 205
Calories from fat 76
Calories from saturated fat 21.3
Total Fat 8.5 g
Saturated Fat 2.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.8 g
Cholesterol 101 mg
Sodium 223 mg
Potassium 736 mg
Total Carbohydrate 23.3 g
Dietary Fiber 4.2 g
Sugars 6.9 g
Protein 11.1 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.3
Milk Alternative 0.1
Vegetables 2.2

Energy sources